不同生物保鲜剂对藏羊肉反复冻融过程中氧化的抑制作用  

Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep

作　　者：丁红艳 院珍珍 闫光瑾 高珂 韩丽娟 孙胜男 侯生珍[1] DING Hongyan;YUAN Zhenzhen;YAN Guangjin;GAO Ke;HAN Lijuan;SUN Shengnan;HOU Shengzhen(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China)

机构地区：[1]青海大学农牧学院,青海西宁810016

出　　处：《食品工业科技》2025年第7期301-307,共7页Science and Technology of Food Industry

基　　金：青海省科技厅帅才科学家负责制项目(2022-NK-169)。

摘　　要：为探究壳聚糖(Chitosan,CHI)、溶菌酶(Lysozyme,LYS)、乳酸菌(Lactic acid bacteria,LAB)对藏羊肉反复冻融过程中脂质氧化和肌原纤维蛋白(Myofibrillar protein,MP)氧化的抑制作用,对藏羊背最长肌肉喷淋生物保鲜剂后进行五次冻融循环,测定分析冻融过程中样品的过氧化值、硫代巴比妥酸值、羰基含量、巯基含量、表面疏水性、浊度、溶解度等指标。结果显示,三种生物保鲜剂能有效延缓藏羊肉在冻融过程中脂肪氧化及肌原纤维蛋白氧化的程度。其中,乳酸菌效果最佳。五次冻融循环后,乳酸菌处理组的过氧化值及硫代巴比妥酸值比对照组低2.111 mmol/kg、0.0315 mg/100 g,羰基含量、表面疏水性、浊度比对照组低2.720 nmol/mg蛋白、12.404μg、0.025,巯基含量及溶解度比对照组高0.025 nmol/g、14.25%。综上所述,乳酸菌有效延缓了藏羊肉冻融循环过程中的脂质及肌原纤维蛋白氧化。The objective of this study was to investigate the inhibitory effects of chitosan(CHI),lysozyme(LYS),and lactic acid bacteria(LAB)on lipid and myofibrillar protein(MP)oxidation during the repeated freeze-thaw process of Tibetan sheep meat.Five freeze-thaw cycles were conducted after spraying biopreservatives on the longest muscle of Tibetan sheep,and then the indicators of peroxide value,thiobarbituric acid value,carbonyl content,sulfhydryl content,surface hydrophobicity,turbidity,solubility,and other sample characteristics during the freeze-thaw process were measured and analyzed.The results showed that the above three biopreservatives had good effects to reduce the degree of lipid and MP oxidation in Tibetan sheep during the freeze-thaw process.Among them,lactic acid bacteria had the best effect.Following the fifth freeze-thaw cycle,compared with the control group,the peroxide and thiobarbituric acid values of the lactic acid bacteria treated group were 2.111 mmol/kg and 0.0315 mg/100 g lower than the control group,respectively.The carbonyl content,surface hydrophobicity,and turbidity were 2.720 nmol/mg prot,12.404μg,and 0.025 lower than the control group,respectively.The sulfhydryl content and solubility were 0.025 nmol/g and 14.25%higher than the control group,respectively.In conclusion,lactic acid bacteria effectively delayed the oxidation of lipids and MP during the freeze-thaw cycle of Tibetan sheep.

关 键 词：藏羊 乳酸菌 壳聚糖 溶菌酶 冻融循环 脂肪氧化 肌原纤维蛋白氧化 相关性 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]